Festive Fuyu Persimmon Salad

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

Ingredients:

12 oz. spinach, washed3 Fuyu persimmons, sliced in thin wedges. (Fuyu's are available in local
markets in October and November.)
1 small red onion, thinly sliced
1 cup sunflower seeds, toasted and salted

Dressing:
2 T. chopped cilantro leaves
5 mint leaves, chopped
1/4 cup olive oil
4 T. fresh lemon juice
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne pepper
salt and pepper to taste

Directions:

Wash and dry the spinach. Add the sliced onion and persimmons. Mix the
dressing at least an hour before adding it to the salad. When ready to
serve, toss the salad with the dressing and sunflower seeds. Plate and
serve.

Nutrition Facts:

Source:

Roger Twilley, Master Gardener